Autumn Salad with Seasoned Roasted Butternut Squash
Servings: 4 to 6
Ingredients
For the roasted butternut squash:
- 3 cups butternut squash cubed
- 2 tablespoons olive oil
- 1 to 2 teaspoons Tony Chachere’s Original Creole Seasoning
- 1 tablespoon maple syrup
For the dressing:
- ⅓ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- ⅔ cup extra virgin olive oil
- ¼ teaspoon Tony Chachere’s Original Creole Seasoning
For the salad:
- Fresh arugula and mixed greens
- apples and pears thinly sliced
- pomegranate arils
- toasted pecans
- crumbled blue cheese
Instructions
To roast the butternut squash:
- Preheat oven to 425 degrees. Arrange butternut squash cubes onto a baking sheet lined with parchment paper. Separate cubes so that they are not touching and are spread evenly on the baking sheet. Drizzle olive oil, season with the Tony Chachere’s Original Creole Seasoning and drizzle the maple syrup over the top. Roast for about 25 to 30 minutes, or until nicely browned. Remove from oven and let cool slightly.
For the dressing:
- In a jar, shake together or whisk together the vinegar, mustard, and oil and Tony Chachere’s Original Creole Seasoning season. Taste and adjust any ingredients as needed.
To assemble the salad:
- Using a large platter or large salad bowl, lightly toss together the arugula and mixed greens with the apples and pears. Add the roasted butternut squash over the top and garnish with the pomegranate arils, toasted pecans and the crumbled blue cheese. Serve with the dressing and enjoy!